FMB6817

Farmers’ Market Box 6-8-17

This weeks local produce and featured farms:
Blueberries – Whitney Ranch

CarrotsBe Wise Ranch

Romaine LettuceBe Wise Ranch

Red Onions – Coastal Farms

Russian Banana Fingerling PotatoesWeiser Family Farm

Purple Daikon RadishBlack Sheep Produce

White BeetsBlack Sheep Produce

Carmen Miranda NectarinesFitzgerald’s Premium Ripe Tree Fruit

Yellow Patty Pan SquashTutti Frutti Farms

Juicing Bag:
Blueberries – Sthely Family Farms

Cucumbers – Lakeside Organic Gardens

Carrots – Cal Organics

Green Kale – Babe Farms

Valencia Oranges – Sundance Organics

Farmer’s Choice:
Valencia OrangesPolito Family Farm

ApricotsFitzgerald’s Premium Ripe Tree Fruit

Trail Mix – Peacock Family Farm

Feature:
Blackberries – Stehly Family Farms

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Powerful Kale
Handful of green kale
1 cucumber
½ in of ginger

Delicious Berries
1 cup of blueberries
1 apple
1 cucumber

Sweet Carrots
2 Valencia orange
1 carrot
1 lemon

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Blueberry Nectarine French Toast
Serves 6

6 large eggs
2/3 cup milk
1 tablespoon amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
One Loaf Hawaiian Sweet Bread, or Egg Bread, cut into 1/2-inch thick slices

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. To begin the French toast, in a medium-size bowl, whisk together the eggs, milk, amaretto, baking powder, sugar, and cinnamon. Put the bread on a rimmed baking sheet in a single layer. Slowly pour the eggs over the bread and turn the slices until they are totally soaked.

For the Fruit:
3 white nectarines, peeled, pitted and sliced 1/2-inch thick
1 basket blueberries, washed, and dried
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch

1. In a bowl, combine the fruit, sugar, cinnamon, nutmeg and cornstarch. Arrange in the prepared pan. Cover with the soaked bread, wedging it in to fit.

For the Topping:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup slivered almonds
3 tablespoons unsalted butter, melted

1. Preheat the oven to 375°F.
2. In a small bowl, mix together the sugar and cinnamon. Sprinkle evenly over the bread and top with the almonds. Brush with some or all the melted butter and bake until golden and the fruit is bubbling around the sides of the dish, 20 to 25 minutes.
Do-Ahead: This is a great do-ahead, make it the night before, and remove from the refrigerator 1 hour before baking.

Russian Potato Salad
Serves 4
Insalata Russia is served in the North of Italy, especially in the Piedmont region.

1 pound Russian potatoes, scrubbed
4 medium carrots, peeled, and cut into 1 inch lengths
1 cup peas, either fresh or frozen and defrosted
1/4 cup finely chopped onion
2 tablespoons white vinegar
Salt and pepper
1/2 cup mayonnaise
1 garlic clove, minced
Grated zest of 1 lemon
2 tablespoons finely chopped dill

1. Put the potatoes and carrots in water to cover, and bring to a boil. Simmer for 15 to 20 minutes until tender. Cool completely.
2. Cut the potatoes into bite sized pieces, and cut the carrots into 1/2-inch dice.
3. Add the peas, and onion. Sprinkle with the vinegar and season with salt and pepper.
4. Combine the mayonnaise, garlic zest, and dill in a bowl.
5. Pour over the potatoes, and stir until coated.
6. Season with salt and pepper if needed.
7. Serve the potato salad cold.

White Beet and Red Onion Salad
Serves 2

One bunch white beets, scrubbed, and tops removed
1/2 cup thinly sliced red onion
1/4 cup red wine vinegar
2 tablespoons honey
1/3 cup extra virgin olive oil
Salt and pepper

1. Steam the beets over simmering water for 20 to 25 minutes until tender.
2. When the beets are cooled, peel them and thinly slice into a bowl.
3. Add the onion to the bowl.
4. In a small bowl, whisk together the vinegar, honey, and oil.
5. Season with salt and pepper.
6. Pour over the beets and onions in the bowl and toss to coat. Allow to mellow at room temperature for at least 2 hours before serving. The salad can be refrigerated for up to 3 days, serve at room temperature.

Beet Green Frittata with Goat Cheese
Serves 4

2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 bunch beet greens, tough stems removed, washed, spun dry and cut into 1/2-inch ribbons
5 large eggs
Salt and pepper
4 ounces crumbled goat cheese

1. Preheat the oven to 350 degrees. In an oven proof skillet, heat the oil, and saute the garlic for 1 minute until translucent. Remove from the pan, add the greens and saute for 3 to 4 minutes. Season with salt and pepper
2. In a bowl, whisk together the eggs and pour over the greens.
3. Dot the top of the frittata with the goat cheese. Bake for 5 to 7 minutes until the eggs are set.
4. Allow the frittata to rest for 5 minutes before cutting into wedges.

Marinated Red Onion
Makes about 2 cups
These onions are amazing on anything: salads, garnishes for tacos, and served on burgers

1 large red onion, or 2 medium, cut in half and thinly sliced into half-moons (about 3 cups)
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
3. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
4. Drain the onions. At this point, you can cover and refrigerate for up to 3 to 4 days. Serve cold.  

Patty Pan Squash Soup
Serves 6

2 tablespoons unsalted butter
1 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon ground cumin
1 1/2 pounds patty pan squash, ends trimmed, and cut into 1/2-inch dice (about 4 cups)
2 cups potatoes, cut into 1/2-inch dice
6 sage leaves, thinly sliced
4 cups vegetable or chicken broth
6 slices bacon, cooked crisp and crumbled

1. In a Dutch oven, heat the butter and oil. Add the onion, carrot, cumin and squash, and toss in the butter and oil mixture. Saute for 3 to 4 minutes, until the onion is softened.
2. Add the potatoes, sage, and broth.
3. Bring to a boil and simmer for 20 minutes until the vegetables are tender.
4. Puree 1/2 of the soup, to thicken it.
5. Serve the soup garnished with bacon.

Caesar Salad
Serves 6

1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
One head romaine, washed, spun dry and cut into 1-inch pieces
1 cup shredded Parmesan cheese
4 cups garlic croutons, homemade or store-bought

1. In a medium-size bowl, whisk together the dressing ingredients until smooth. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 5 days. The dressing can be used as a dip for veggies, a topping for baked potatoes, or dressing for pasta salad.
2. When ready to serve, assemble the salad.
3. Put the romaine in a large salad bowl and toss with the dressing until evenly coated. Add the Parmesan and croutons and toss again until well coated. Serve immediately.

Braised Yellow Patty Pan Squash
Serves 6

2 tablespoons extra virgin olive oil
1/2 pound bulk Italian sausage
2 garlic cloves, minced
1/2 cup thinly sliced onion
1 1/4 pound patty pan squash, ends trimmed, and cut into 1/2-inch slices
One 14.5-ounce can crushed tomatoes
Salt and pepper
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
1/2 cup ricotta Salata

1. In a Dutch oven, heat the oil, and saute the sausage until it is no longer pink.
2. Drain off any excess fat, add the garlic and onion, and saute for 2 to 3 minutes until the onion is softened.
3. Add the squash, tomatoes, cooking for 5 to 10 minutes, until the squash begins to soften, and some of the liquid in the pan is absorbed. Season with salt and pepper.
4. Add the basil and parsley, and stir to blend.
5. Serve the braise sprinkled with ricotta salata.

Bistro Carrot Salad
Serves 4 to 6

1 bunch orange carrots, peeled and shredded
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped onion
2 to 3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
salt and pepper

1. In a bowl, combine the carrots, parsley and onion.
2. In another bowl, whisk together the lemon juice, honey, mustard and oil. Season with salt and pepper.
3. Combine the dressing with the carrot mixture. Season with salt and pepper. Serve the salad at room temperature.

Choice

Apricot Crumble
Serves 6

For the crumble topping:
3/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon
8 Tbs. (1 stick) unsalted butter, at room temperature, cut into chunks

1. Preheat the oven to 350 degrees. In a bowl, combine the crumble ingredients, cutting the butter into the flour and sugar mixture until the dough comes together. Set aside.

For the Fruit:
4 cups pitted apricots, cut into chunks
2 tsp. fresh lemon juice
1 teaspoon Amaretto or 1/4 teaspoon almond extract
2 Tbs. all-purpose flour
1/3 cup granulated sugar

1. In a bowl, combine the apricot mixture. Put the apricot mixture into a 9-inch square pan.
2. Sprinkle the crumble over the fruit.
3. Bake the crumble for 35 to 40 minutes, until the crumble is golden brown and the apricots are bubbling. Allow the crumble to rest for 10 minutes before serving.

White Sangria
Serves 8

1/2 cup sugar
1 cup orange-flavored liqueur or orange juice
1 cup vodka or lemon-lime carbonated beverage
2 medium nectarines, thinly sliced, slices cut into half
1 medium orange, thinly sliced, cut in half if desired
1 lemon, thinly sliced
1 lime, thinly sliced
1 bottle (750 ml) dry white wine chilled
1 liter sparkling water, chilled

1. In half-gallon glass or plastic pitcher, stir sugar, orange liqueur and vodka until sugar is dissolved.
2. Into another half-gallon glass or plastic pitcher, pour half of vodka mixture. Divide fruits and wine evenly between pitchers. Refrigerate until serving.
3. Just before serving, pour half of club soda into each pitcher; stir gently to mix. Serve immediately. If desired, serve over ice.

Feature:

Blackberry Panna Cotta
Serves 6

3 baskets blackberries
1/2 cup sugar
2 tablespoons lemon juice
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla extract
1 cup sour cream

1. In a saucepan, combine the blackberries, sugar, and lemon juice. Bring to a boil, and cook for 5 minutes, until the blackberries are softened. Allow to cool completely.
2. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar.
4. Fill 6-ounce parfait glasses half way, spread a layer of black berries over the panna cotta, top off with panna cotta, and another layer of black berries. Refrigerate for up to 4 hours, or until set.
5. The leftover black berries can be used as a sauce over pancakes, waffles, ice cream, or cake.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

FMB

Farmers’ Market Box 6-1-17

This weeks local produce and featured farms:
StrawberriesBe Wise Ranch

CabbageBlack Sheep Produce

Red Toch Garlic Kong Thao Farm

Mizuna GreensBlack Sheep Produce

Leopard Romaine – The Garden Of….

Red RadishesBlack Sheep Produce

Baby ZucchiniTutti Frutti Farms

Yellow NectarinesFitzgerald’s Premium Ripe Tree Fruit

Beef Tomatoes – Dassi Family Farms

Juicing Bag:
Blackberries – Sthely Family Farms

Cucumbers – Lakeside Organic Gardens

Carrots – Cal Organics

Green Kale – Babe Farms

Red Ruby Grapefruit – Sundance Organics

Farmer’s Choice:
Asparagus – Life’s A Choke Farm

White Hopi CornMilliken Family Farm

Honey Dates – Dates by DuVall

Feature:
Black Barley – Kandarian Organic Farm

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Super Kale
Handful of green kale
1 cucumber
1 lemon

Delicious Grapefruit
2 carrots
1 grapefruit
1 roman lettuce

Sweet Berries
1 cup of blackberries
1 apple
1 cucumber

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Stuffed Tomatoes
Serves 4

2 beef steak tomatoes
Salt and pepper
Olive oil
1 cup fresh bread crumbs
1/2 cup grated Parmigiano Reggiano
1/4 cup finely chopped basil
2 garlic cloves, minced
2 tablespoons finely chopped parsley
1/3 cup water

1. Cut the tomatoes in half horizontally, and season the cut sides with salt and pepper.
2. Film the bottom of a 10-inch skillet with some of the oil, and put the tomatoes into the skillet, cut side up.
3. In a bowl, combine the crumbs, cheese, basil, garlic and parsley. Mound the mixture onto the cut sides of the tomatoes, and drizzle with a bit of olive oil.
4. Turn on the heat to medium high, and add the water. Cook for 10 minutes, until the tomatoes begin to sizzle.
5. Cover and simmer for another 10 to 15 minutes, basting with the sauce in the bottom of the pan.
6. When the tomatoes are softened, remove from the heat, and allow to rest for 5 minutes before serving.
7. These are delicious with grilled meats, fish, or poultry. They can be made ahead and then reheated before serving.

Nectarine Slaw
Serves 6

One head green cabbage, cored, cut into quarters, and thinly sliced
4 red radishes, thinly sliced
2 yellow nectarines, peeled, pitted, and coarsely chopped
1 cup mayonnaise
1 yellow nectarine, peeled, pitted, and cut into quarters
1/4 cup orange juice
1/4 cup rice vinegar
Several drops Tabasco or Frank’s hot sauce
2 tablespoons poppy seeds

1. Put the cabbage, radishes, and nectarines into a salad bowl.
2. In a food processor or blender, combine the mayonnaise, nectarine, juice, vinegar, and Tabasco.
3. Puree until blended. Season with salt, and add the poppy seeds. Pour over the slaw, and toss to combine. Serve cold. The slaw can be refrigerated for up to 8 hours.

Sicilian Zucchini Soup
Serves 6

2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 spring onion, finely chopped using only the white part
4 zucchini, ends trimmed, and coarsely chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (see note)
Salt and pepper

1. In a Dutch oven, heat the oil, and saute the garlic, until it begins to turn golden. Remove the garlic, and discard. Add the onion and zucchini, and saute for 5 minutes, until the zucchini begins to color, and the vegetables are tender.
2. Add the broth, bring to a boil, and simmer for 5 minutes. Puree the soup with an immersion blender, or cool the soup and puree in a counter top blender.
3. Add the cream, bring to serving temperature, taste for seasoning and correct with salt or pepper.

Mizuna Romaine Salad with Sesame Dressing
Serves 4 to 6

One head Leopard romaine, washed, spun dry and chopped
1 bunch mizuna, washed, spun dry and chopped, tough stems removed, and discarded
3 red radishes, scrubbed, trimmed, and julienned
1/4 cup rice vinegar
1 garlic clove, minced
3 tablespoons sugar
1/4 cup soy sauce
1/3 cup vegetable oil
2 tablespoons sesame oil
2 tablespoons sesame seeds
Dash Sriracha

1. Put the romaine, mizuna, and radishes into a salad bowl.
2. In a small bowl, whisk together the remaining ingredients. Season with salt if needed.
3. Pour the dressing over the salad, and toss to coat. Serve immediately.
4. If you would like to make the dressing ahead, leave out the sesame seeds until just before serving.

Roasted Garlic Dressing/Marinade
Makes about 1 1/2 cups

1 head garlic, top 1 inch cut off
Extra virgin olive oil
Salt

Preheat the oven to 350 degrees. Put the garlic in the center of a large piece of aluminum foil. Drizzle with oil, and sprinkle with salt. Bring up the ends of the foil, and seal the garlic in the foil. Roast for 30 to 40 minutes, until tender. To squeeze the garlic out of the head, use a ricer. You should have 1/4 cup.

1/2 cup white wine vinegar
1/4 cup roasted garlic
1/2 cup extra virgin olive oil
Salt and pepper

1. In a small bowl, whisk together the ingredients, seasoning with salt and pepper. Use as a dressing for potato or pasta salad, or on sturdy greens like romaine.

Strawberry Shortcakes
Serves 4

For the Shortcakes:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1 1/4 cups heavy cream
1 large egg yolk
1 tablespoons milk or heavy cream
2 tablespoons sugar

1. Line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
4. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times. Divide in half and shape into a disk about 3/4 inch thick. Cut the disk into six 2-inch biscuits and transfer to the prepared baking sheet.
5. Preheat the oven to 400°F.
6. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.

For the Strawberries:
1 pound strawberries, hulled, and quartered
1/4 to 1/3 cup sugar (depending on the sweetness of the berries)
2 tablespoons orange juice, or liqueur of your choice
2 cups unsweetened whipped cream for garnish

1. In a bowl, combine the berries, sugar, and orange juice. Stir until the sugar is dissolved.
2. Split open the shortcake, mound strawberries onto the bottom half of the biscuit, arrange the top on the strawberries and garnish with whipped cream. Drizzle any juice from the berries over the shortcakes.

Choice

Bacon Wrapped Dates Stuffed with Parmigiano
Serves 6 to 8

12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, cut into pieces to fit inside the dates

1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish.
3. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.

Chipotle Corn Dip

Serves 6

2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/2 cup diced fresh tomato
2 ears white corn, kernels removed
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro

1. Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chipotle powder, stirring, until you can smell the spices and the onion begins to soften, 2 to 3 minutes.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
3. Stir in the sour cream, mayonnaise, and cheeses.
4. Serve garnished with chopped cilantro, and serve with tortilla chips.

Roasted Asparagus
Serves 4

1 bunch asparagus, tough ends trimmed
1/3 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. Arrange the asparagus on the baking sheet, drizzle with the oil, sprinkle with salt and pepper, and roll the asparagus around on the sheet, until the vegetable is coated.
3. Roast for 5 to 7 minutes until al dente. Remove from the oven and serve.

Feature:

Black Barley and Nectarine Salad
Serves 6

2 cups black barley, rinsed
2 ears white corn, cut from the cob
1 spring onion, finely chopped using the white and tender green parts
2 nectarines, pitted, and chopped
1/4 cup rice vinegar
1/4 cup mango nectar (or orange juice)
2 tablespoons sugar
2 tablespoons Dijon mustard
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the barley, and cook for 30 to 40 minutes, until the barley is tender. Drain and set aside in a salad bowl.
2. When the barley is cooled, add the corn, onion, and nectarine.
3. In a small bowl, whisk together the rice vinegar, mango nectar, sugar, Dijon mustard, garlic, and oil. Season with salt and pepper. Pour over the salad and toss to coat. Serve at room temperature. The salad will keep in the refrigerator for up to 3 days. Bring out 45 minutes before serving to get to room temperature.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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